Our Story
Old-World pasta, new-world
seduction.
Some kitchens cook food. Bottega creates moments. Chef Ricardo — a name long synonymous with culinary artistry in the Pacific Northwest — returns with his most intimate and inspired vision yet: a restaurant born from a deep, abiding love for the Italian table.
Elegance that never feels exclusive.
Tucked within Huntamer Park in Lacey, Bottega is the rare place where you can arrive in your best or straight from a walk around the pond. The room is dressed for an occasion; the welcome is for everyone.
Pasta is crafted by hand. Wines are curated with the discernment of a collector. And the wood-fired stone oven breathes life into every pizza it touches — a tradition carried forward under the Pizza Eugino name, est. 1940.
What we believe.
- The open kitchen is theater.Not merely functional — you watch the pasta, the flame and the plating happen in front of you.
- Pasta should be made by hand.Fettuccine, bucatini and the rest, worked the same day they reach your table.
- Rooms should have a point of view.Blush velvet, deep teal and burnished gold — chosen on purpose. We don't do beige.
- Hospitality is a craft.Paced, attentive, never stiff. Stay for one more glass; the bar keeps going.
